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Text File  |  1993-08-26  |  2KB  |  35 lines
  1.     ****************************
  2.     ***** Buttermilk Rolls *****
  3.     ****************************
  4.  
  5.     Categories: Bread           OSG1966         Rolls          
  6.  
  7.     Calories     per serving:             Number of Servings:  24
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        2        ea    Yeast cakes                                       
  14.        1/4      cup   Sugar                                             
  15.        1 1/2    cup   Buttermilk - lukewarm                             
  16.        1/2      cup   Shortening - melted                               
  17.        5        cup   Flour - sifted                                    
  18.        1        tsp   Baking soda                                       
  19.        1/4      cup   Poppy seeds                                       
  20.  
  21.     DIRECTIONS  ------------------------------------------------------------
  22.  
  23.     Crumble yeast cakes into bowl. Add sugar, buttermilk, stirring until  
  24.     dissolved. Stir in butter. Mix and sift flour, salt and baking soda.  
  25.     Stir into first mixture. Allow to rise in a warm place about 1/2 hour.
  26.     Shape as desired, bruch with additional melted butter, sprinkle with  
  27.     poppy seeds and allow to rise again on greased pans until about double
  28.     in bulk. Bake about 20 minutes in hot oven 400 F. Makes about 2 doz.  
  29.     rolls.                                                                
  30.                                                                           
  31.     Source: Mrs. John Fox, Emerson Grange, Jefferson County, OH           
  32.  
  33.     *** Recipe Via Compu-Chef (tm) ***
  34.  
  35.